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Bakery, patisserie, chocolate solutions supplier

Copy: At Puratos, we help you to be successful with your business, by turning technologies and experiences from food cultures around the world into new opportunities.
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9 Mar 2023

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Discover the perfect filling with this recipe

Lobster Roll mushroom seaweed PB.pdf (PDF, 1.8 Mb)

BRIOCHE CONCEPT

With a focus on balanced costs and differentiation, Puratos can help you and your customers to create the perfect taste and texture in brioche recipes.

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Flour	750g	75%
Wholemeal Wheat FlourT150/1600	250g	25%
Water +/-	600g	60%
Fresh yeast	45g	4.5%
Salt	14g	1.4%
Brown Sugar	50g	5%
Agave Syrup	20g	2%
Mimetic Incorporation	100g	10%
Sproutgrain Rye in Syrup	300g	30%
Sapore Madre	100g	10%
Soft'r Melting CL NG	10g	1%
Intens Puraslim CL	30g	3%

Previous Manipulation		Mix 4' slow and 4'fast. Mix 4' slow by adding gradually the Mimetic and mix+/- 5' fast. Incorporate the softgrzain after mixing
Mixing Time		12:00 1st Speed 09:00 2nd Speed
Dough ºC / ºF		28 °C
Bulk Fermentation		15:00
Manipulation After Scale		Scale 1200/30 and round up.
IntermediateProof		10:00
Make Up		Place 6 balls in rectangular mould.
Final Fermentation		1:30:00 - 30 °C - 85 % Humidity

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Brioche Nutriscore A

Ingredients

Working Method

BRIOCHE CONCEPT